Homogenization or homogenisation is any of several processes used to make a chemical mixture

Mixture

In chemistry, a mixture is a material system made up by two or more different substances which are mixed together but are not combined chemically...

 the same throughout.

Definition

Homogenization is intensive blending of mutually related substances or groups of mutually related substances to form a constant of different insoluble phases (sometimes with addition of surfactants) to obtain a suspension

Suspension (chemistry)

In chemistry, a suspension is a heterogeneous fluid containing solid particles that are sufficiently large for sedimentation. Usually they must be larger than 1 micrometer. The internal phase is dispersed throughout the external phase through mechanical agitation, with the use of certain...

 or emulsion

Emulsion

An emulsion is a mixture of two or more liquids that are normally immiscible . Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion is used when both the dispersed and the...

.

Application

One of the oldest applications of homogenization is in milk

Milk

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...

 processing, the mixing of several different milking herds and/or dairies to produce a more consistent raw milk prior to processing and to prevent or delay natural separation of cream

Cream

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...

 from the rest of the emulsion

Emulsion

An emulsion is a mixture of two or more liquids that are normally immiscible . Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion is used when both the dispersed and the...

. The fat in milk normally separates from the water and collects at the top. Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating milk at any fat specification.

Methods

Milk homogenization is accomplished by mixing massive amounts of harvested milk to create a constant, then forcing the milk at high pressure through small holes. Yet another method of homogenization uses extruders, hammermill

Hammermill

A hammermill is a machine whose purpose is to shred or crush aggregate material into smaller pieces. These machines have many sorts of applications in many industries, including:*Ethanol plants...

s, or colloid mill

Colloid mill

A colloid mill is a machine that is used to reduce the particle size of a solid in suspension in a liquid, or to reduce the droplet size of a liquid suspended in another liquid. This is done by applying high levels of hydraulic shear to the process liquid. It is frequently used to increase the...

s to mill (grind)

Mill (grinding)

A grinding mill is a unit operation designed to break a solid material into smaller pieces. There are many different types of grinding mills and many types of materials processed in them. Historically mills were powered by hand , working animal , wind or water...

 solids. Milk homogenization is an essential tool of the milk food industry to prevent creating various levels of flavor and fat concentration.

Another application of homogenization is in soft drinks like cola products. The reactant mixture is rendered to intense homogenization, to as much as 35,000 psi, so that various constituents do not separate out during storage or distribution.

See also

• Shake well
  Shake well
  Shake well is an instruction commonly included on food products with liquid ingredients that easily separate into distinct layers based on ingredient density...
  
  
• French pressure cell press
  French pressure cell press
  The French pressure cell press, or French press, is an apparatus used in biological experimentation to disrupt the plasma membrane of cells by passing them through a narrow valve under high pressure. The French Press can also be used for disintegration of chloroplasts, homogenates of animal tissue...
  
  
• Homogenizer
  Homogenizer
  A homogenizer is a piece of laboratory equipment used for the homogenization of various types of material, such as tissue, plant, food, soil, and many others. Many different models have been developed using various physical technologies for disruption. The 'mortar and pestle', already used for...
  
  
• Cell disruption
  Cell disruption
  Cell disruption is a method or process for releasing biological molecules from inside a cell.- Choice of disruption method:The production of biologically-interesting molecules using cloning and culturing methods allows the study and manufacture of relevant molecules.Except for excreted molecules,...
  
  

External links

• explanation of the technology along with theories on how the homogenization mechanism actually works.
• Results from Homogenizer Samples including plants, foods and various tissues and homogenization equipment used

For more about homogenization methods:

• Homogenization Concept The Dynamic High Pressure
• How Stuff Works - Homogenization and Pasteurization
• Homogenizing valve and Homogenizing effect - Interactive animated process
• Homogenizing with Blades, Rotors and Pressure homogenizers.

For more about the technology behind this method see:

• homogenization equipment with detailed description
• High Throughput Homogenization
• Eliminating Cross Contamination During Homogenization